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Check out Supper Club with Tom Bergeron On Discovery's Planet Green Network

Use the Planet Freen Channel Finder
planetgreen.channelfinder.net/

This just in!

Whitney Werner, CEC
ACF LA Chapter President

I will be appearing on a new show by Andy Friendly and the Discovery channel’s Planet Green Network. It is called “Supper Club” and it is a really cool show with all the latest news on “Green” issues with a twist!

The show boasts a great host, Tom Bergeron of “Dancing with the Stars.”

It is on tonight at seven, not sure which channel Planet Green is on the various dish and cable companies but take a minute and look for us…it will be a blast!

The Network

2008

Gregg Patterson
General Manager, The Beach Club

Got Network?

You’re sitting at the Podunk Yacht Club drinking non-fat lattes with your executive coach. You’re a young, hungry, aspiring club professional, searching for every advantage in your pursuit of the Big Prize---a country club, a Platinum Club, a Front Page of Board Room magazine type club. You’re impatient for progress. You’ve paid this woman the big bucks to mold and knead you into The Right Stuff. You’re all ears.

She looks you in the eye and speaks.

“You will be judged by the Networks you keep.”

Understanding Club Culture Ride On……….

2007

Gregg Patterson, General Manager

The Beach Club

Chautauqua---Huh?

I love Conference.

And to do conference right, I need to bike.

Huh?

To do conference right, I need to bike fifty miles a day, wear spandex shorts, eat pizza off paper plates, drink beer from long necks, patch flat tires, and wipe chain grease off my legs.

Huh?

To do conference right, I need to rub shoulders with association presidents, executives from Ireland, tennis pros from Vancouver, CCMs, no-CCMs, college professors, chefs, Assistant Managers, students, wives, husbands, boyfriends, the fat, the skinny, the wimpy, and the stud-ly---all fellow bikers with sweaty gloves, odd colored shirts, dorky helmets and clacking shoes. Ma buddies.

Understanding Club Culture - The Turning Point
By Gregg Patterson, GM, The Beach Club

A piece of land adjoining our club has become available for purchase. Beach front property. Prime location. Expensive. Assessments will be needed. Debt will be needed. Dues will be raised.

And we’ve never had an assessment, never had debt, never raised the dues precipitously. We’ll have to now. We’ve lived frugally, kept our appetites in check, watched every dollar. It’s been our culture. But things will be different. The culture will change.

We may have arrived at a juncture in the club’s century long journey. New roads will be taken. We’re at a turning point.

Chemical Reactions? Periodic Charts? Techno Cooking…is this the future?
By Whitney Werner, CEC

Throw out your computers and pull out the alginate, CaCl, Liquid N, CO2 and don’t forget your ilux box! This Techno cooking stuff isn’t on your computer unless you’re browsing the internet for Ferran Adriá’s newest “Techno Cooking” techniques or ordering Homaro Cantu’s patented fish cooking box for your latest and greatest special, “Bass Cooked Tableside.” You may however need to turn on your computer to print (with edible ink and soy paper) the alphabets for your alphabet soup!

If the Chef Is Always on the Computer - Is the Club Getting Their Money’s Worth?

Gone are the days of the Executive Chef that teaches everything by example without memorializing by picture or recipe. You often hear people say that you’re not a true chef if you have to use a recipe. This is only true with a small portion of the kitchen such as sauces, dressings and some other routine items like mashed potatoes. For example, the beloved comfort food, fried chicken, must have a perfectly measured seasoning mix for the same signature flavor every time. The chef’s computer is a vital part of today’s chefs’ tools. Schedules can be saved for reference next year when configuring staffing needs for big events such as the Fourth of July or New Year’s Eve; employee contact information and daily events can be input into Outlook or a similar program and synced into a palm pilot for quick reference at home or on the go when a party is increased the day before the event and extra labor is needed; recipes can include pictures to ensure the dishes are consistent; menus can be updated by the chef daily for the most cost effective and style reflective execution; templates and past documents of various club events (committee menus, special event menus, and event budgets) can be stored for quick reference to aid the chef in planning and executing new event menus. The internet may be used to search for recipes of a dish requested that is not known and can also be an effective way to converse with members about their upcoming parties. The reasons go on and on, but the final analysis is that a chef’s knowledge of technology and fluency in recipe programs, Word, Excel, Publisher and the Internet is an absolute must for a club chef. This is why today’s club chef must be a “super chef.”

Expect greatness! Thank you for your patience. If you have any questions or requests please email them to clubchef@clubculinary.com